Description
Jjimdak Korean Braised Chicken is a savory-sweet one-pot dish simmered with soy sauce, potatoes, vegetables, and glass noodles. This comforting Korean chicken stew delivers bold flavor, perfect for family dinners or special occasions. A must-try for lovers of spicy Korean food, soy braised chicken, and soul-warming meals.
Ingredients
2 pounds bone-in chicken (thighs or drumsticks)
1/2 cup soy sauce
2 tablespoons brown sugar
6 garlic cloves, minced
1 tablespoon fresh ginger, sliced
4 to 6 Korean dried chili peppers or 1 tablespoon gochugaru
1 large onion, sliced
2 medium carrots, chopped
2 medium potatoes, chopped
100 grams glass noodles (dangmyeon), soaked
1 tablespoon sesame oil
2 green onions, chopped
1 tablespoon sesame seeds
Instructions
1. Rinse and soak glass noodles in warm water for 20 minutes. Chop all vegetables and cut chicken into pieces.
2. Heat sesame oil in a large pot. Add chicken and lightly brown both sides.
3. Add onion, garlic, ginger, and chili peppers. Sauté until fragrant. Add soy sauce, brown sugar, and enough water to cover. Bring to a boil.
4. Add carrots and potatoes. Simmer for 20–25 minutes until chicken and vegetables are tender.
5. Add drained glass noodles and cook for another 5–7 minutes until noodles absorb the sauce.
6. Drizzle with additional sesame oil. Garnish with chopped green onions and sesame seeds. Serve hot.
Notes
For deeper flavor, marinate the chicken in soy sauce and garlic for 30 minutes before cooking.
To reduce spiciness, use fewer chili peppers or replace with bell peppers.
Glass noodles are traditional but can be swapped with rice noodles if preferred.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Braised
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 8g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 110mg